Pork Belly “Ramen” Noodle Bowl
- 1 lb 1 lb 1 lb Pork Belly, (for the pork belly)
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil, (for the pork belly)
- 4 tsp 4 tsp 4 tsp Sea Salt, (for the pork belly)
- .5 tsp .5 tsp .5 tsp Black Pepper, omit for AIP (for the pork belly)
- 3 cup 3 cup 3 cup Mushroom Broth, (for the broth)
- .5 tsp .5 tsp .5 tsp Salt, (for the broth)
- .5 tsp .5 tsp .5 tsp Molasses, (for the broth)
- 2 whole 2 whole 2 whole Parsnip, washed, peeled, and cut into thin noodles using a spiralizer or julienne peeler
- .5 head .5 head .5 head Red Cabbage, thinly sliced
- 0.25 cup 0.25 cup 0.25 cup Cilantro
- 1 whole 1 whole 1 whole Portobello Mushroom Cap, thinly sliced
- Preheat the oven to 450 degrees F. Place a metal baking rack inside of a walled baking dish.
- Cut the pound of pork belly in half crosswise so you have two 1/2 pound pieces. Cut diagonal slits across the skin of each pork belly about 1/2 inch apart. You want to cut through the skin, just up to (but not into) the flesh.
- Rub a tablespoon of olive oil over each pork belly, rubbing the oil into the slits as well. Then sprinkle each pork belly all over with about 1 1/2 teaspoons of sea salt, also rubbing the salt into the slits.
- Place the seasoned pork bellies on the rack in the baking dish, skin side up. Put the baking dish in the oven and roast the pork for 30 minutes. Reduce the heat to 325 degrees F and cook for 15-20 minutes more, or until any juices coming out are clear.
- Remove the baking dish from the oven and turn the broiler on high. When the broiler has preheated, place the baking dish on the top rack in the oven and broil the pork bellies for 60-90 seconds, or until the skin is bubbling and golden brown. Remove the baking dish from the oven and let the pork bellies stand for ten minutes. Slice them into thin slices that are about 1/4 inch thick.
- Meanwhile, in a large saucepan, combine the 3 cups of mushroom broth, 1/2 teaspoon sea salt, and 1/2 teaspoon molasses. Simmer, uncovered, over medium-low heat for about 30 minutes to concentrate the flavors, stirring occasionally.
- After the mushroom broth has simmered for 30 minutes, add the parsnip noodles to the broth. Make sure they are completely submerged and cook them in the broth for 5-7 minutes, or until they are "al dente."
- Remove the noodles from the broth and divide them among two bowls. Add the broth to the bowls, enough to cover the noodles to your liking.
- Top each bowl of noodles and broth with one sliced pork belly, 2 tablespoons of fresh cilantro, about 1/4 cup thinly sliced purple cabbage, and half of the portobella mushroom slices (you can add the mushroom slices raw or sauteed for 2 minutes in hot oil). The mushrooms and cabbage will lightly cook in the hot broth, softening, but retaining much of their texture.
- Grab chopsticks or a big spoon and enjoy!
The secret to this soy-free, coconut-free ramen broth is in making a concentrated mushroom broth. Combine the rich, natural umami of mushrooms with a little bit of salt and a teensy bit of molasses for a deep, rich flavor, and let it simmer away to concentrate those flavors. Then you’ve got a noodle bowl broth that’s just as rich as the traditional ones! If you can have coconut aminos or soy sauce, feel free to add a couple of dashes to the mushroom broth, but if you’re soy and coconut-free, this noodle bowl is perfect for you.